The Pioneer Woman’s Sausage Pinwheels are the ultimate 3-ingredient party appetizer that disappears within minutes of hitting the table. Ree Drummond is famous for “low effort, high reward” cowboy food, and these savory bites are no exception. By combining spicy breakfast sausage with cooling cream cheese and wrapping it all in buttery crescent dough, she creates a snack that is crispy on the outside, creamy on the inside, and packed with savory flavor. They are a staple for Christmas morning, Super Bowl parties, or just a busy weeknight snack.
Try More Sausage Recipes:
- Pioneer Woman Sausage and Gnocchi Recipe
- Pioneer Woman Sausage and Peppers Recipe
- Pioneer Woman Sausage Kale Soup Recipe
🧡 Why You Will Love This Sausage Pinwheels Recipe:
- Only 3 Ingredients: You only need sausage, cream cheese, and store-bought dough.
- Make-Ahead Friendly: You can roll the logs and freeze them, then just slice and bake whenever you have guests.
- Crowd Pleaser: The mix of salty sausage and rich cream cheese is universally loved.
- Versatile: Use spicy sausage for a kick or maple sausage for a sweet-savory brunch vibe.
🥩 Pioneer Woman Sausage Pinwheels Ingredients
- 1 lb (450g) Breakfast Sausage: (Hot, Mild, or Sage flavor).
- 1 block (8 oz) Cream Cheese: Cut into cubes and softened.
- 2 cans (8 oz each) Refrigerated Crescent Rolls: (Pillsbury or similar).
- Flour: A little for dusting the surface.
- Optional: 1/4 cup chopped fresh parsley or chives for color.
🥞 How To Make Pioneer Woman Sausage Pinwheels
- Brown the Meat: In a skillet over medium-high heat, cook the sausage, breaking it up into very small crumbles as it browns. Cook until no pink remains (about 7–10 minutes). Drain most of the excess grease, but leave a little for flavor.
- Make the Filling: While the sausage is still hot in the pan (turn heat to low or off), add the cubed cream cheese. Stir constantly until the cheese melts and combines with the sausage into a thick, creamy paste. Let this mixture cool slightly (about 10 minutes) so it doesn’t melt the raw dough immediately.
- Prepare the Dough: Preheat your oven to 375°F (190°C). Open the crescent roll cans. Unroll the dough onto a lightly floured surface. If using perforated rolls, pinch the seams together firmly to create 4 large rectangles (2 per can).
- Spread: Spread the sausage mixture evenly over the dough rectangles, leaving a small border at the edges.
- Roll: Starting from the long edge, roll the dough up tightly into a log.
- Chill (Crucial Step): Wrap the logs in plastic wrap and place them in the freezer for 15–20 minutes (or fridge for 45 mins). This firms up the dough and makes it much easier to slice without squishing them.
- Slice: Remove from freezer. Using a serrated knife, slice the logs into ½-inch thick rounds.
- Bake: Arrange the slices on baking sheets lined with parchment paper. Bake for 12–15 minutes until the dough is golden brown and the filling is bubbly.
- Serve: Let them cool for a few minutes (the filling will be like molten lava initially) before serving.
💡 Recipe Tips
- Don’t Skip Chilling: If you try to cut the warm, soft dough immediately, you will end up with flattened ovals instead of round pinwheels. The freezer is your friend here.
- Pinch the Seams: If using standard crescent rolls, really pinch those diagonal perforations together, or the filling will leak out during baking. (You can also buy “Crescent Dough Sheets” to avoid this).
- Variations: Add a handful of grated sharp cheddar or a sprinkle of red pepper flakes to the filling for extra punch.
🍳 What To Serve With Sausage Pinwheels?
The Pioneer Woman’s Sausage Pinwheels are rich and savory, so they need lighter or acidic companions to balance the heavy cream cheese and sausage filling. For a breakfast spread, serve them alongside fluffy scrambled eggs and a fresh fruit salad to cut through the grease. If serving them as a party appetizer, pair them with a tangy spicy mustard dip or a classic marinara sauce, and add a platter of crisp fresh veggies (crudités) to offer a refreshing crunch.
🎚 How To Store Leftovers Sausage Pinwheels?
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: You can freeze the unbaked logs for up to 3 months. Slice and bake from frozen (add 2–3 minutes to cook time).
🥵 How To Reheat Leftovers Sausage Pinwheels?
- Oven/Air Fryer: Reheat at 350°F (175°C) for 5 minutes to restore the flaky texture.
- Microwave: 20–30 seconds. (They will be soft, not crispy).
FAQs
Yes, puff pastry makes them flakier and more “elegant,” while crescent rolls are softer and more buttery.
Yes. Make the logs the day before, keep them in the fridge overnight, and slice/bake fresh in the morning.
You likely didn’t drain enough grease from the sausage, or you used “tub” cream cheese instead of the block type.
More Sides Recipes:
- Pioneer Woman Sausage Stuffing Recipe
- Pioneer Woman Sausage Rolls Recipe
- Pioneer Woman Sausage Dip Recipe
📊 Sausage Pinwheels Nutrition Facts
- Calories: ~110 kcal
- Total Fat: 8g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 220mg
- Total Carbohydrate: 5g
- Protein: 3g
Pioneer Woman Sausage Pinwheels Recipe
Course: Appetizers, BreakfastCuisine: AmericanDifficulty: Easy30-40
pinwheels15
minutes40
minutes110
kcalThe Pioneer Woman’s famous 3-ingredient holiday appetizer. Savory sausage and cream cheese wrapped in flaky crescent dough.
Ingredients
1 lb (450g) Breakfast Sausage: (Hot, Mild, or Sage flavor).
1 block (8 oz) Cream Cheese: Cut into cubes and softened.
2 cans (8 oz each) Refrigerated Crescent Rolls: (Pillsbury or similar).
Flour: A little for dusting the surface.
Optional: 1/4 cup chopped fresh parsley or chives for color.
Directions
- Brown the Meat: In a skillet over medium-high heat, cook the sausage, breaking it up into very small crumbles as it browns. Cook until no pink remains (about 7–10 minutes). Drain most of the excess grease, but leave a little for flavor.
- Make the Filling: While the sausage is still hot in the pan (turn heat to low or off), add the cubed cream cheese. Stir constantly until the cheese melts and combines with the sausage into a thick, creamy paste. Let this mixture cool slightly (about 10 minutes) so it doesn’t melt the raw dough immediately.
- Prepare the Dough: Preheat your oven to 375°F (190°C). Open the crescent roll cans. Unroll the dough onto a lightly floured surface. If using perforated rolls, pinch the seams together firmly to create 4 large rectangles (2 per can).
- Spread: Spread the sausage mixture evenly over the dough rectangles, leaving a small border at the edges.
- Roll: Starting from the long edge, roll the dough up tightly into a log.
- Chill (Crucial Step): Wrap the logs in plastic wrap and place them in the freezer for 15–20 minutes (or fridge for 45 mins). This firms up the dough and makes it much easier to slice without squishing them.
- Slice: Remove from freezer. Using a serrated knife, slice the logs into ½-inch thick rounds.
- Bake: Arrange the slices on baking sheets lined with parchment paper. Bake for 12–15 minutes until the dough is golden brown and the filling is bubbly.
- Serve: Let them cool for a few minutes (the filling will be like molten lava initially) before serving.
Notes
- Don’t Skip Chilling: If you try to cut the warm, soft dough immediately, you will end up with flattened ovals instead of round pinwheels. The freezer is your friend here.
Pinch the Seams: If using standard crescent rolls, really pinch those diagonal perforations together, or the filling will leak out during baking. (You can also buy “Crescent Dough Sheets” to avoid this).
Variations: Add a handful of grated sharp cheddar or a sprinkle of red pepper flakes to the filling for extra punch.
